Cover chicken carcass and vegetables in pot with water, filling the pot within 1-2 inches from the top. Bring pot to a simmer over medium-low heat. Simmer, un-covered for 1-3 hours.
If freezing, allow stock to completely cool before sealing and labeling.
*Note: Due to dietary restrictions, omit salt if needed.
Slow Cooker Version: Add all ingredients to a large slow cooker. Cover carcass and vegetables with water and cook, covered on low for 6-8 hours. Continue with recipe as directed.